Eggplant Aubergine Casserole
Discover the comforting flavors of this hearty Eggplant Aubergine Casserole, a dish that brings together layers of tender, golden-brown eggplant, a robust homemade tomato sauce, and melty mozzarella and parmesan cheeses. Perfectly seasoned with dried basil and oregano, this casserole is topped with crispy breadcrumbs for an irresistible crunch and baked to bubbly perfection. Whether you're looking for a satisfying vegetarian main course or a flavorful side dish, this recipe serves up six portions of savory delight in just over an hour. Garnished with fresh basil leaves, it’s an elegant, crowd-pleasing option for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 2 eggplants (medium-sized)
- 4 tablespoons olive oil
- 1 onion (diced)
- 3 garlic cloves (minced)
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cup parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
- 0.5 cup breadcrumbs
- 6 fresh basil leaves (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit for 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for about 2-3 minutes on each side until lightly browned. Add more oil as necessary. Set the cooked slices aside.
In the same skillet, heat 2 tablespoons of olive oil. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the canned diced tomatoes, tomato paste, oregano, basil, salt, and pepper to the skillet. Stir to combine and simmer for 10 minutes, allowing the sauce to thicken slightly.
Spread a thin layer of the tomato sauce at the bottom of a 9x13-inch casserole dish. Arrange a single layer of eggplant slices over the sauce.
Sprinkle 1/3 of the parmesan and mozzarella cheeses over the eggplant layer. Repeat the layering process (sauce, eggplant, cheeses) until all ingredients are used, finishing with cheese on top.
Evenly spread the breadcrumbs over the final cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 6269 mg | 273% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 30.6 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2128 mg | 164% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
